Pick a Peppered Pasty..
There are many renditions of a Cornish pasty, and I don’t think that my version fits the bill. The traditional pasty consists of beef, potatoes, swedes and onion, and heavily seasoned with salt and pepper. It is regarded as Cornwall’s (UK) national dish and has Protected Geographical Indication (PGI) status in Europe.
Legend has it that the pasty was invented by the resourceful wives of the Cornish tin miners, who put their meat & veg into a pastry pocket to enable the miners to carry their lunch without mess. The thick crust, which was discarded, enabled the miners to eat the filling without cutlery and perhaps contamination from tin or arsenic. An original form of packaging perhaps.
As with other items in my repertoire (hot cross buns, panettone, pasta), home-made pasties have vanished from my paleo kitchen until recently, when my husband longingly described his love for them, and to cheer him up I thought I had better deliver!
I am unable to restrain myself keeping this humble dish uncomplicated. Originally the pastry was a plain salt water one but my husband loves puff pastry so I use that. You could use any shortcrust pastry – even a paleo one.*
To my pasty, I like to add extra flavour in the form of turnips and carrots and perhaps a few peas but am under strict instruction (from dear husband) NOT to include sweetcorn!! I use mince beef instead of cubed beef, for both convenience and I like the texture of it as it helps bind the mix together. Most recipes use raw vegetables to make the pasties but I prefer to lightly steam them first.
My recipe is loose because pasties are pretty forgiving. Use what you have and what you like.
2 medium potatoes
1 medium turnip
1 medium swede
1 small carrot
2 tabs lard or oil
1 handful frozen peas
1 clove garlic
150g minced beef or lamb
2 teas salt
1/2 teas black pepper
1/2 teas white pepper
1 pkt of frozen puff pastry or batch of homemade shortcrust pastry
1 egg, beaten, to glaze
Chop the garlic on SP 8 for 5 seconds. Add the onion and chop for 5 seconds on SP 4. Add the lard or oil and saute on SP 1 at VAROMA temp for 3 minutes. Set aside.
Add the potatoes, turnip, swede & carrot to the TM bowl and coarsely chop on SP 4 for a few seconds. Alternatively, cut into 1cm dice by hand. Place vegetables, including the peas into the varoma tray and steam over 500g hot water for 20 minutes.
Set aside to cool for 30 minutes. Stir through the fried onion and raw minced beef, salt & peppers and mix well without squashing the vegetables too much.
Cut a pastry sheet in half and place some mix onto 1 half of the piece, fold and seal. If using pre-packaged pastry, there is no need to wet the edges to seal, I found the pastry sticky enough. Place onto an oven tray and prick over with a fork. Glaze with egg-wash and bake at 210°C for about 20 minutes until golden brown.
I got 7 pasties from this recipe, but it will depend on the size of the veges you have.
* I haven’t tried any of these recipes but they look good!